CURRENT MENU

Small

Warm whey bread, cultured brown butter, sea salt 

9

Beetroot, fresh cheese, yaya carrot, horseradish

16

Sunchoke soup, brown butter, poached egg

15

Winter squash bread pudding, confit squash, chanterelle creme

16

Hakurei turnip and celery root remoulade, nasturtium caper, turnip green

15

Baby onions, duck jus, miso, duck confit

16

Brussel sprouts, bacon, soft poached duck egg, smoked grana

17

Large

Duck breast, beetroot, cabernet onion, candied quince

39

Heritage pork, brussel sprouts, smoked apple, pork jus

38

Smoked oyster stew, celery, sweet onion, heirloom potato, cream, horseradish

34

Tillamook beef en daube, carrots, turnips, mascarpone polenta

45

Halibut, mussels, artichoke, kale

44

Open raviolo d’uovo, ricotta, beef, duck egg*

35

Tasting Menu

Mussel toast, crispy garlic, lemon

Braised duck terrine, celeriac, parsley

Celery root apple soup, smoked cod mascarpone

Ling cod, white beans, bacon, frisee

Beef strip loin, brussel sprouts, redbor kale, sunchoke

Apple and fig leaf
95
wine pairing 55
Participation of the table required

Price does not include 20% service gratuity

Substitutions politely declined

*The state of Oregon would like us to mention consuming raw or undercooked foods can cause foodborne illness.

 Wild and foraged foods are not an inspected product. 

SWEETS

Lemon posset, candied lemon, vanilla, strawberry 10

Salted chocolate cremeux, anglaise, caramel, brown butter 11

Apple upside down cake, miso ice cream, toasted miso 11

Muscovado ice cream, cinnamon oil, candied squash 10

Sorbet 10

Dietary and Special Request:

Any special requests require 24 hour notice and a 20% service gratuity will be applied to the entire check.

NON-ALCOHOLIC

Mountain Valley Sparkling Water 1l, 10

Housemade sodas; seasonal flavors, 8

Fentiman’s Soda; Curious Cola, Victorian Lemonade, 6

Steelhead Root Beer, 6

Flat Four coffee, pour over,  2 cup/4 cup,  7/9

Hot tea, 32oz pot, 9